54min 4 ppl
Grandma Pizza
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 9 steps
Hard: over 60 min or 12+ steps
660 kcalper person
Protein 26g
Carbs 82g
Fats 26g
About this dish
A thin square pan pizza built upside down from the usual order: mozzarella goes on the dough first, so it can reach right to the edge, and the garlicky sauce is only dolloped over the top rather than spread.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovesminced3
- fresh basil leavestorn2 tbsp
Dairy & Eggs
- low-moisture mozzarellacoarsely grated300 g
- Parmigiano-Reggianofinely grated20 g
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
Dried Goods
- Strong white bread flourplus extra for dusting500 g
- instant dried yeast7 g
- lukewarm water300 ml
Spices & Seasonings
- Fine sea saltfor the dough10 g
- dried oregano1 tsp
- Fine sea saltfor the sauce3 g
Oils & Condiments
- Extra-virgin olive oildivided, for the dough, pan and finishing60 ml
Utensils
- Large mixing bowl
- Rectangular baking pan
- Pizza cutter
Method
1
Mix the flour, salt and yeast in a bowl. Add the lukewarm water and 30ml of the olive oil, and knead for 8 minutes until smooth.
Approx. 12 minutes
2
Cover and let the dough rise at room temperature for 1 hour.
Approx. 3 minutes
3
Press the dough into a well-oiled 25x35cm rectangular baking pan, stretching it to the edges with oiled fingertips.
Approx. 4 minutes
4
Cover and let the dough prove in the pan for 20 minutes.
Approx. 2 minutes
5
Crush the tomatoes with the garlic, oregano and sauce salt. Set aside uncooked.
Approx. 3 minutes
6
Preheat the oven to 250°C, or 230°C for a fan oven, for 25 minutes.
Approx. 25 minutes
7
Scatter the mozzarella evenly over the dough first, right to the edges, then spoon the sauce over the top in dollops rather than spreading it fully.
Approx. 3 minutes
8
Bake for 14 to 16 minutes until the crust is deep golden and crisp underneath.
Approx. 16 minutes
9
Scatter with parmesan and basil, drizzle with the remaining olive oil, rest for 2 minutes, then cut into squares.
Approx. 2 minutes
